Mix all ingredients together well.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour.
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper.
Poi should be fresh, 1 or
Beat eggs and water, then add poi and mix well.
Add poi mixture into dry ingredients.
Heat 3\" of oil in a pot at 300 degrees (medium heat on a gas stove).
Drop golf ball sized portions of dough into the oil, leaving enough room for them to expand.
fry until golden brown. Test with a bbq stick to see if it's done.
Squeeze poi from bag into bowl.
Gradually add water, mix with hands until.
smooth, the consistency of thick paste.
Store, covered, in a cool place.
Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour.
If refrigerated, it will sour more slowly but should be covered with a layer of water.
It may be mixed with more water when ready to serve as it hardens when cold.
Make the mochi balls:
Mix the shiratama
esame oil.
Place the mochi on the oiled pan, and
Mix dry ingredients first. Gradually add liquids to dry ingredients.
Add butter last.
Mix slowly from the bottom so that it won't be so lumpy.
Grease two 9 x 13-inch pans.
Use half of the recipe for one pan.
Bake at 350\u00b0 for 1 hour.
Prepare Mochi Mochi marinade and marinate chicken over
Blend all ingredients together.
Spoon poi mixture.
Drop into oil.
In your breadmaker, pour in water, yeast, sugar, butter, egg and poi.
Next add flour.
Finally, place salt on the top.
Run your breadmaker as for a 2 pound loaf.
This is a high riser, so expect it to just fit into a 2 pound breadmaker.
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
Bring water and syrup to a boil.
Lower the heat and gradually pour in the mochi flour, stirring constantly.
Mix hard and well. Mixture will harden rapidly.
Form into small patties.
If desired an (sweet bean filling) can be filled into each patty.
To add color, add a few drops of food coloring to the syrup before adding the mochi flour.
3 to 5 minutes. Pour mochi mixture into a spherical mold
nch baking pan.
Mix mochi flour with baking powder. Set
Mix ingredients.
Knead and wrap the dough in a wet cloth. Steam for 30 minutes or until mochi is translucent.
After steaming, put the mixture into a bowl and pound for about 5 to 10 minutes.
Place the dough in a pan or board that has been sprinkled with potato starch.
Cut into desired size.
In
a
microwavable bowl, mix sugar and mochi-ko first, then add
water and stir until smooth.
Cover with Saran Wrap, cook on High
for 3 minutes and stir smooth.
Cover again and cook additional\t2
minutes,
or
until\tdone, and stir until smooth. (It's
easier using a wooden mallet type stick if one is available,\tif
not,
a
wooden spoon will do.)
Mix together mochi-ko, Jell-O and sugar; stir in nectar and water.
Mix
well.\tPour
into
greased
9 x 13-inch Pyrex dish and
cover\ttightly
with
foil.
Bake in 350\u00b0 oven for 1 hour. Keep
foil\ton for additional 15 minutes.
Uncover, but cool thoroughly\tbefore\tcutting.
Cut into desired shapes or sizes, using
cornstarch
to
coat
lightly in order to handle them without sticking to the dish you wish to set upon.
Soak mushrooms in warm water for 20 minutes, then cook.
Line bottom of rice cooker with rice.
Add mochi rice, chicken broth, and crumbled bouillon.
Steam.
Mix remaining ingredients into steamed rice.
Serve hot or cold.